NYCFeature
NYC's New Pop-Ups
Korean comfort food, special dishes from The Pyrenees, and a new pizza pie called the "Metro-politan.”
photo credit: Moonhee Kim
New pop-ups are a great way to roam NYC with your mouth open like PacMan, eating food straight from the fever dreams of the city’s most exciting chefs. And they’re everywhere. The next time you decide to venture beyond that one neighborhood restaurant where the wait staff has seen every outfit you own, check out one of the pop-ups on this list.
Lord’s, a modern British bistro from the team behind Dame, is bringing holiday Eurotrip energy at Malgré, a pop-up featuring food from the Pyrénées region straddling France & Spain. Former Ernesto’s chef Joshua Atwood has put together a menu with everything from bbq octopus to a traditional Pyrenean duck confit stew. If you’re unable to abscond to the mountains this winter, come have some generous pours of regional wine and plan a trip for next year.
Next Tuesday, for one night only, you can have your cake and eat a chicken katsu club too at the Never Ending Taste x Golden Diner pop-up. The sit-down dinner will feature NET’s brown butter adzuki pies, not-so-classic chiffon sponges, salty peanut cookies and more in addition to the restaurant’s kick-ass classics. Book a table on Resy ASAP, this is a popular one.
Ongoing:
If you weren’t one of the lucky few who got tickets to BLACKPINK’s NYC show this summer (they sold out within a few minutes), you can drown your sorrows in a bowl of soup from this year’s second most exciting visit by way of Korea. Seoul-based restaurant Okdongsik is coming to NYC for a collaboration with HAND hospitality (Atomix, Her Name Is Han). They specialize in pork gomtang served in gukbap style, and you can get some through April 2023.
Big Chune
Roving small plate purveyor Big Chune is currently in residence at Prima in Brooklyn. Stop by the wine bar after 5pm on Weds-Sat to eat very photogenic piles of frozen rosemary mousse and shrimp with scotch bonnet. Prima also has a bright blue patio where they screen films during dinner time.
Fonzie's Pizza
With all the existing pizza options in the West Village, whoever’s setting up shop next needs to bring something new to the table. Top Chef and Iron Chef alum Ed Cotton might be going for a Shark Tank appearance next with his latest invention, the "Metro-politan” pie, a cross between a New York pie and Neapolitan. You can try the franken-pizza for the next few months at his Fonzie’s Pizza pop-up inside Jack & Charlie’s No. 118, on Thursdays from 12-2pm or until pies run out.
